Shahi Paneer | How to make Shahi Paneer

31 reviews
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By Aameena Ahmed
Created on 26th Feb 2016
  • Shahi Paneer, How to make Shahi Paneer
Shahi Paneerby Aameena Ahmed
  • Shahi Paneer | How to make Shahi Paneer (319 likes)

  • 31 reviews
    Rate It!
  • By Aameena Ahmed
    Created on 26th Feb 2016

About Shahi Paneer

Much loved and very famous paneer recipe, which I love cooking for my family anytime...

  • Prep Time15mins
  • Cook Time25mins
  • Serves4People
Shahi Paneer

Ingredients

  • Paneer cubed – 200 gms
  • Onions – 3 medium sized
  • Green chillies – 4
  • Cashew nuts – 1/2 cup
  • Tomato paste – 1/4th cup
  • store bought, 75gms roughly
  • Fresh tomatoes pureed – 3 medium sized
  • Fresh cream – 1/2 cup
  • Garam masala powder – 3/4th tsp
  • Shahi zeera – 1/2 tsp
  • Garlic ginger paste – 1 tsp
  • Turmeric – 1/2 tsp
  • Salt – to taste
  • Red chilli powder – 1 ½ tsp
  • Oil –slightly more than 1/4th cup
  • Water – 2 cups
  • Coriander powder – 1 tsp heaped
  • Cumin powder – 1 tsp
  • Fresh green coriander – 1 small bunch finely chopped

Steps

  1. Soak cashew nuts in 1/2 cup of hot water and then grind to smooth paste.
  2. Quarter the onions, slit the green chillies and saute in pan with a teaspoon of oil for 2 to 3min on high flame. Cool them down and make it into a paste.
  3. Now take a kadhai and add oil, then add shahi zeera, after that add onion, green chilli paste and then sauté till it turns golden brown on medium high flame.
  4. To this add garlic ginger paste and fresh tomato puree. Cook till fat separates then add tomato paste cook for few more minute.
  5. Then add cashew nut paste, sauté for a min and add salt, turmeric, red chilli powder, cumin powder, coriander powder and then add water. Cook on a low flame till fat separates.
  6. Now add paneer pieces cover the lid and cook on a low flame for a minute or two. Add fresh cream, garam masala powder, kasuri methi and green coriander and cook covered for 2 to 3 minutes and serve hot.
  7. Here you can adjust the consistency as the curry tends to thicken, so you can add half cup or slightly more hot water according to your taste.
  8. After adding the water, cook for 5 minutes on low and its ready to serve.
My Tip: You can always add more cream if you want. Adding hot water at the end is purely optional as some people like very thin gravy. Paneer will be the softest if you just cook them for not more than 5min in total. paneer should never be fried in oil before adding to curry otherwise it will become hard and soggy. Always serve the curry hot as paneer will be very soft when the curry is hot.

Reviews for Shahi Paneer (31)

Padma Mullapudi2 days ago
very nice
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Sharmi Bhattacharjee2 days ago
what is tomato paste?
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namita mandal2 days ago
so so tasty
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natasha fitter2 days ago
thanks i am going to this today and let you know
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Lata Kesharwani2 days ago
Yummy
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chetna chetna chetna gusain2 days ago
I love this recipe My favorite dish and recipe:yum::yum:
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Guni Jagwani2 days ago
:ok_hand::ok_hand::ok_hand:: 1:
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Shweta Srivastava2 days ago
Wow just a stunning dish :D
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Nilesh kute2 days ago
we will try at home
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Radhika Kamat2 days ago
superb
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Archana Karode2 days ago
superb
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Suman Chhaperia2 days ago
superb dish
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Simran Rakheja2 days ago
thank. u for sharing your receipe....amazing dish for vegetarians.....
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Shabana Memon2 days ago
I have tried ur recipe of shaahi paneer....Wow..... It was really yummyyy. It was restro style. Every1 loved it :heart_eyes::heart_eyes:
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Narendra Kaur2 days ago
very tasty
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Simantini Sanyal chaudhuri2 days ago
awesome..:)
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Md Shaikh2 days ago
wow paneer :grin: I love that :blush:
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Rita Shah7 months ago
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Mamta Makkar7 months ago
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Nazia Syed7 months ago
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Arusha Paul7 months ago
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Anita Khanna7 months ago
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Anita Chaurasia7 months ago
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Roli Singh7 months ago
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Oyendrila Bhaduri Goswami8 months ago
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Shivani Chatterjee8 months ago
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Jashan Jandu8 months ago
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Meenu Sahni9 months ago
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Prabha Thakur10 months ago
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maya gidwania year ago
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Dilshad Dhanania year ago
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